Roasted Potato Salad

Recipe from Taste of the South
Shop Kitchen ▾
  • 10 cups coarsely chopped red potatoes (about 3 1/2 pounds)
  • 1 medium yellow onion, coarsely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon crushed dried rosemary leaves
  • 1/4 cup olive oil
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 ounces cubed mild provolone cheese
Preheat oven to 400 degrees F.
On a 15-x-10-inch jellyroll pan, combine potatoes, onion, garlic, and rosemary. Drizzle with oil, tossing gently to coat. Arrange potato mixture in a single layer.
Bake for 45 to 50 minutes, or until potatoes are tender; stirring occasionally. Transfer to a large bowl.
In a small bowl, combine vinegar, mustard, parsley, salt, and pepper. Pour over potatoes, tossing gently to coat. Stir in cheese. Serve immediately, or cover and chill until serving time.
Back to Top